Roasted Vegetable Turkey Pinwheels Recipe

“These are always a hit and great for any occasion because they can be made ahead of time! I make a double batch of the veggie cream cheese to use on crackers and bagels!”
—Kristin Andrews, Gresham, Oregon

Nutritional Facts

Directions

Place the squash, peppers, carrots and garlic in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Drizzle with oil; toss to coat. Bake, uncovered, at 425° for 25-30 minutes or until lightly browned and tender, stirring once. Cool slightly.

Place the vegetables, cream cheese, salt and pepper in a food processor; cover and process until blended. Transfer to a large bowl; cover and refrigerate for 2-3 hours or until thickened.

Spread 1/2 cup cream cheese mixture over each tortilla; layer with turkey and lettuce. Roll up tightly; wrap each in plastic wrap. Refrigerate for at least 1 hour. Unwrap and cut each into eight slices.Yield: 64 appetizers.

Originally published as Roasted Vegetable Turkey Pinwheels in Taste of Home
August/September 2008, p62

"I love these pinwheels....I use them as sandwiches instead of appetizers. I keep a container of the vegetable mixture in the refrigerator and spread a tortilla with a couple tablespoons of it, then layer on turkey or chicken, then lettuce. They're great for lunch."